I tried to make some paleo pumpkin cookies, and man they sucked! No, seriously, I literally gave the whole batch to our chickens. They enjoyed them, but they have pretty low standards, I mean, they eat bugs for goodness sake. Anywho...... I still had pumpkin puree left over, and we had guests coming over and thought, "hey, maybe I'll make some pumpkin pancakes or muffins, or bread for breakfast for our guests...", but my indecisive mind couldn't settle on anything. So, as I often do, I turned to my council of beautiful minds (um, my 4 and 5 year olds), and asked them what to do. 5 year old Abby said, "well, can we make something with pumpkin...but also chocolate chips?" (because when you're 5 everything should include chocolate...wait, I still feel that way, and I am no longer 5 years old....I digress. I'm sorry). So, since her only requirement was chocolate, and I wanted something I could make ahead for breakfast for our guests, but also something that didn't require too much scooping (feeling lazy!), we settled on the loaf! It turned out super-duper, and we all thoroughly enjoyed it. I hope you get a chance to make this festive, autumn-y loaf! :)

1/4 cup buttermilk (put 1 tbsp lemon juice into measuring cup, and fill to 1/4 cup with the milk. Allow to sit and curdle for a few minutes)

2/3 cup chocolate chips

Method:

Preheat the oven to 350F. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper, leaving some "handles" hanging over the edge. Set aside

In a large bowl, whisk together the flour, baking soda, spices, and salt until merrily mixed.

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined. Then whisk in the pumpkin puree, melted butter, and buttermilk until incorporated.

Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not over-mix, there may be some lumps but that's o.k.

Gently fold in the chocolate chips, then pour the batter into the prepared loaf pan.

Bake for 60-65 minutes. Check the loaf half-way through baking and make sure the top isn't getting too brown. If it is getting too brown, loosely cover the top of the bread with aluminum foil.

The bread is done when a toothpick inserted in the centre comes out clean with only a few small moist crumbs. Depending on your oven this may take more or less time than the 60-65 minutes mentioned above. Fear not, just check on the loaf every 5 minutes or so starting around the 55 minute mark.

Allow the bread to cool in the pan on a wire rack before removing and slicing.

This tasty loaf will stay fresh in an airtight container at room temperature for a few days, or in the refrigerator for up to a week. But seriously, who will have this just hanging around for a week?!? Bonkers. And if you think you will have it for a week (again...bonkers), share it! :)

Well, to all those heading out tonight to collect enormous amounts of candy, best of luck to you! I am heading out (into the rain and flurries!) with my kiddies, and they are so, so, sooooo very excited! I am not quite as excited, but their enthusiasm more than makes up for my lack of natural eagerness towards walking around in the rain. There is candy though, so.... Oh, and, I will be in costume...dressed as a tired, wet, slightly grumpy Mom. Best costume ever! I actually already had it handy, so I just figured I should participate. :) Well, world-wide-webers, I'm signing off, and I wish you a happy weekend!

I make pumpkin butterscotch muffins.
They are yummy too.
But I agree, anything with chocolate is yummy.

Reply

Amy-Lyn Van Londersele

10/31/2014 12:23:25 pm

Mmmmm....pumpkin butterscotch muffins!?! Yummy! Feel free to make a batch of said muffins for me! :)

Reply

Kim Bates

11/1/2014 03:45:51 am

Just making this now. Added some ground ginger to the spices you have listed and only 1 cup flour, 1/2 cup spelt oats ground up into flour and 1/4 cup spelt bran. Batter tasted yummy and my house is smelling so good! Tomorrow I'm trying your double chocolate avocado cookies.

Reply

Amy-Lyn Van Londersele

11/1/2014 04:16:41 am

Your variations to the loaf sound yummy! Let me know how it turns out! And I hope you enjoy the avocado cookies tomorrow, they are a delightfully healthy treat!

Reply

Kim Bates

11/1/2014 10:41:19 am

Wow...it worked out so, so yummy! Always sneaking the extra bit of "health" in my food. My husband, chef by trade always rolls his eyes- I always "healthify " recipes(mostly but then again how can you do that to lamb chops or nachos) but this is truly a hit! Thanks for the starting point!

Reply

Amy-Lyn Van Londersele

11/1/2014 11:22:35 am

You are quite welcome! I'm so glad you enjoyed it with all its tweaks and I am happy to be a starting point for a recipe! :)

Reply

Amy-Beth

11/3/2014 01:48:52 am

I didn't have quite enough pumpkin puree, so I substituted 1/2 cup of carrot puree. Also, sadly, we had no chocolate chips so they were left out. Recipe is good even with a few changes!

Reply

Amy-Lyn

11/3/2014 04:53:50 am

No chocolate chips!?! That is sad! The carrot puree substitute sounds good though, and I'm glad it still worked out! :)

Reply

Sandy

11/3/2014 09:09:36 am

Made this today while I had the oven on making dinner, but instead of the entire amount of chocolate chips I used half the amount and substituted the other half for roasted pumpkin seeds. Super delicious....I'm having a piece for bedtime snack, since it's "healthy".

Reply

Amy-Lyn Van Londersele

11/3/2014 09:39:26 am

Roasted pumpkin seeds are a great idea. Chopped walnuts would be good too. I hope you enjoy your bedtime snack!

Reply

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Welcome To Bushel &A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my​ 3 amazing kids! Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : ) Read more about me by clicking here!